Roll-Ups/Peanut Butter Eggs
By Amy Story Larson
2 sheets frozen puff pastry, thawed overnight
in the refrigerator
3 Tbsp. Dijon mustard, divided
12 thin slices of good-quality deli ham (about 10 ounces)
1 Tbsp. minced garlic (optional)
2 c. freshly grated gruyere, Swiss, fontina, extra sharp
cheddar, or similar melty cheese (about 5 ounces)
Chopped fresh parsley, thyme, or chives
(optional, for serving)
> Spread out a length of plastic wrap on a flat surface.
> Place a sheet of puff pastry in center, roll out into a rectangle. Spread out 1 ½ Tbsp. of mustard, with a ½“ border
without mustard along the sides. Place several of the ham slices on top, overlapping, then sprinkle with some
of the cheese.
> Roll the entire pastry into a log shape. Trim off any uneven ends, then wrap in plastic and put into the fridge for
30 minutes. Repeat with any following pastry logs: mustard, ham, cheese.
> Heat oven to 375 degrees, and line two baking sheets with parchment paper.
> Cut chilled log with serrated knife into ½” slices. Arrange the rolls with a 1” space between them, and bake
until golden brown with bubbly cheese, 16-18 minutes.
> Sprinkle with minced or powdered garlic, thyme, parsley, chives, oregano, chili powder, or whatever your taste is.
NOTE: Small towns charm me. From the Wilder’s water tower, which imagination dictates would make a great face of the
Tin Man, to its reasonably delicious taco trucks, to its fields of hops, every so often I have to wander to Wilder.
This seems like the sort of recipe they’d serve at a potluck there.
*Recipe adapted from one found at wellplated.com
Homedale old-Fashioned Peanut Butter Eggs
1 c. creamy peanut butter
¼ c. butter
2 Tbsp. brown sugar
10 oz. milk chocolate or chocolate chips
2 c. powdered sugar
A dash of salt
2 Tbsp. vanilla
½ Tbsp. almond extract
> Combine peanut butter and melted butter, stir well. Add brown sugar, powdered sugar, extracts, and dash
of salt. Roll out combination on a flat surface, use egg-shaped cookie cutters to cut out and place on wax
papered cookie sheet.
> Chill cookie sheet with peanut butter eggs in freezer for about 20 minutes.
> Melt chocolate in microwave in a microwave-safe bowl for 30 seconds at a time, stirring between sessions,
until desired consistency is achieved, liquid-y enough to pour over peanut butter eggs.
> Let chocolate set, and then stand back, the crowd is coming!
NOTE: The drive to Homedale relaxes muscles situated behind the eyes. Over the hills and across the river is the sweetest town, situated in a tucked-away manner. The bowling alley has a good café, while driving down the main street, you can see people participating in a workout class in a garage of sorts, door lifted to let the pre-spring breezes in.
Locals wave and nod to each other, and to visitors.
The memory-inducing combination of peanut butter and chocolate triggers thoughts of Easter egg hunt Saturdays at home town church yards, where everyone knows everyone.